Creamy Ranch Chicken

6 slices bacon
4 boneless, skinless chicken breast halves, cut into bite size pieces
2 Tbsp. flour
2 Tbsp. ranch salad dressing mix powder
1 1/4 cups milk
3 cups dried medium noodles (egg noodles, colorful pasta...whatever you like)
Finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips (easiest to do with kitchen scissors). In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp. drippings.
3. In the same skillet, cook chicken in reserved bacon drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese.

I found this on a blog (can't think of where now), says it was adapted from Better Homes and Garden's Quick and Easy Recipes.

30 minutes or less from start to finish.